A cool, refreshing combo for warm summer evenings
Prep:30 mins
Serves 6 as a starter
½ a watermelon (about 1.5kg), peeled, deseeded and cut into chunks200g block feta cheese, cubedlarge handful black oliveshandful flat-leaf parsley and mint leaves, roughly chopped1 red onion, finely sliced into ringsolive oil and balsamic vinegar, to serve
STEP 1Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas 7. Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.STEP 2In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.
